Raita Recipes for Pakistani Dishes | 4 Quick & Easy Sides

Cut slits into the eggplants and insert garlic cloves into the cuts.

Insert green chilies into the eggplants.

Grill the eggplants, tomato, and onion on low flame until the skin is charred.

Remove the skin from the eggplants, tomato, and onion while they are still warm.

Chop the grilled eggplants, tomato, onion, and green chilies finely.

Heat a pan on low flame and add mustard oil.

Add the chopped ingredients to the pan and cook until the eggplant is tender and moisture is reduced.

Add salt, black pepper, and cumin powder to the mixture and mix well.

Allow the mixture to cool down before transferring it to a bowl.

Add 1 cup of whisked yogurt to the bowl and mix well.

Chop and add fresh cilantro and any remaining green chilies to taste.

Heat oil in a pan, add cumin seeds and leftover garlic, and sauté until golden brown.

Pour the tempering over the raita and mix well.

Equipment Needed

Dietary

Allergens